We love Indian food and order it every couple of weeks from our local delivery place. I decided I would make an attempt at making it myself. Indian food, like Mexican food or many other ethnic foods for that matter, is all about the spices. Get the right seasoning combination and you can recreate some of your favorites.
This is a whole meal in one dish. You can certainly serve this with rice, but with the chickpeas, you don’t really need it. This dish is packed with flavor and actually really healthy as well!
The best part about recreating your favorites is that you can use leaner meats and skim off any extra oil/fat you don’t want. You can also use fresh, local ingredients where possible and really control the salt levels as well. I have always believed healthy eating should never feel like sacrifice and this recipe does not disappoint.
What you need for chicken chickpea curry
- 1 lb chicken thighs (boneless and skinless)
- 1 serrano pepper thinly sliced
- 4 garlic cloves minced
- 1 2″ piece ginger pealed and minced
- 1/2 – 1 yellow onion finely chopped
- 1 tbsp canola oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 15oz can chickpeas, drained and rinsed
- 28oz can crushed tomatoes (no salt added)
- 2 tsp garam masala
Chop your chicken thighs into 1″ pieces and season with salt and pepper.
Cook in a medium sauce pan on medium heat for 10 minutes until cooked through. Remove the chicken from the pan and drain some of the liquid from the chicken leaving only a small amount.
Add your minced garlic, ginger, serrano, and onion to the pan and cook for 5 minutes on medium heat.
Add your spice mix minus the garam masala and cook for an additional 3 minutes.
Add the crushed tomatoes to the pan and reduce heat to low allowing flavors to simmer together for about 5 minutes.
Add the chickpeas, garam masala, and the chicken into the pan and cover and cook stirring occasionally for another 5 minutes.
Serve in bowls with or without rice.